Simple Tomato Sauce
28 ounces diced tomatoes or whole tomatoes (1 can), not packed in puree or sauce
2 medium cloves garlic, peeled and chopped coarsely
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh basil leaves, (about 8 leaves)
1/4 teaspoon granulated sugar
1 1/2 teaspoons table salt
1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid.
Dice tomatoes either by hand or in work bowl of food processor fitted with metal blade (three
or four pulses at 1/2 second). Tomatoes should be coarse, with 1/4-inch pieces visible. If
necessary, add enough reserved liquid to tomatoes to total 2 cups.
2. Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat oil
and garlic in 10-inch sauté pan over medium heat until fragrant but not brown, about 2
minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil,
sugar, and salt, and cook, stirring constantly, for 1 minute. Serve over pasta.
This page is copyright 2006, Laura Giletti
Last revised: May 2006